Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, and paprika.
2. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side.
5. Remove the chicken from the skillet and set aside.
6. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
7. Add the red and green bell peppers and cook for another 3 minutes.
8. Stir in the diced tomatoes, chicken broth, tomato paste, oregano, thyme, and red pepper flakes.
9. Bring the mixture to a simmer and add the chicken back to the skillet.
10. Cover the skillet and simmer for 20-25 minutes, or until the chicken is cooked through.
11. Stir in the green olives and parsley.
12. Season with salt and pepper to taste.
13. Serve the chicken with the sauce spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for cooking the chicken, and simmer for cooking the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 20g
Protein: 41g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Green olives can be substituted with Kalamata olives.
- Diced tomatoes can be substituted with crushed tomatoes.
Variations:
- Add sliced mushrooms to the sauce.
- Use different herbs and spices to customize the flavor.
- Add a splash of white wine to the sauce for extra flavor.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent the sauce from becoming too thick.
- If the sauce is too thin, simmer it uncovered for a few minutes to thicken it up.
- Serve the chicken with rice or crusty bread to soak up the sauce.
Storage instructions:
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the chicken and sauce in a shallow bowl, garnished with fresh parsley.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
- Rice or crusty bread.
- Roasted vegetables, such as carrots or Brussels sprouts.
Suggested side dishes:
- Greek salad.
- Garlic mashed potatoes.
- Grilled asparagus.
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the chicken is not cooked through, simmer it for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover chicken and sauce in the refrigerator within 2 hours of cooking.
Food history:
Dilber Dudağı Soslu Tavuk is a Turkish dish that translates to "chicken with Dilber Dudağı sauce." Dilber Dudağı is a type of herb that is commonly used in Turkish cuisine.
Flavor profiles:
This dish has a savory and slightly spicy flavor, with hints of tomato and olive.
Serving suggestions:
Serve this dish as a main course for a family dinner or a special occasion.
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Region: Turkish